Cilantro & Coconut Mango Sorbet Recipe
This homemade sorbet recipe is the perfect quick and easy recipe for a summer dessert...
Servings: 4
Calories: 192kcal
Equipment
- Saucepan
- Ice cream maker
- Loaf pan
Ingredients
- 2 1/2 cup frozen mango cubes let sit out and defrost for about 5 minutes
- 13 1/2 oz full fat coconut milk
- 1 cup fresh cilantro and more for garnishing
- 2/3 cup water
- 2/3 cup white granulated sugar
- 1 pinch salt
- 1 lime juiced
- Toasted coconut flakes for garnishing
Instructions
- In a saucepan over high heat, combine the water and granulated sugar. Bring to a boil, stirring constantly to dissolve the sugar completely. Remove from heat and add the cilantro. Set aside and allow to steep for 15-20 minutes. Drain the cilantro simple syrup through a fine sieve and toss the leaves. If the syrup still feels warm, pop it into the fridge or freezer for a few minutes to cool completely.
- Add the cooled cilantro simple syrup, mango cubes, chilled coconut milk, salt, and lime juice to your blender. Blend until smooth and well combined for about 1 minute. You may need to stop and scrape down the sides a few times during this process.
- Pour the blended mixture into the ice cream maker and churn according to the manufacturer’s manual.
- Transfer the churned mixture into a loaf pan. Smooth it out with a spatula if needed. Cover the pan with plastic wrap. Make sure to press the wrap down so it’s completely touching and covering the surface of the sorbet. Freeze for at least 2 hours, or until the sorbet is completely solid.
Nutrition
Calories: 192kcal | Carbohydrates: 49g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 194mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1386IU | Vitamin C: 39mg | Calcium: 14mg | Iron: 1mg